I'm a mixologist at heart and I work hard to create new food experiences by simply building a hierarchy of textures, flavors and colors. Perhaps it's because I love to write, and part of the writing exercise is to create columns of words that are foreign in theme, and then see if putting them together achieves the melodic result you desire. One of the most recent "oh yeah..." moments came when the bright, stinging flavor of ginger helped mesh all the Asian flavors I had on hand into a hot but cool, sweet but sour, and fresh but pre-made sensation.
Savoy cabbage was the muse, which I blended overtly with onion, green pepper, carrot and strawberries, and a handful of cilantro. The dressing carried the umami notes with a dash of sesame dressing and 2 knobs of fresh grated ginger. Once this came together, it was the perfect bed for seared chicken thighs, which were finished with braising them in a little chicken stock, and then simmering them with bottled mango habanero sauce and Kraft honey mustard dressing. A sprinkling of sesame seeds and voila! Hunch, turned to lunch, turned to a BUNCH of table applause. Get the recipe for both the chicken and the slaw here.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.